Rezept von Fuchsia Dunlop: Rindfleisch mit Kreuzkümmel

Unser erstes Rezept aus dem Kochbuch beeindruckt. Nicht schwierig, aber ungemein stimmig, ganz so, wie chinesische Küche sein soll. Annick

ORIGINALREZEPT

von Fuchsia Dunlop: Beef with cumin – zi ran niu rou 孜然牛肉 / Rindfleisch mit Kreuzkümmel

Cumin is not a typical spice in mainstream Chinese cookery. It carries with it the aroma of the bazaars of Xinjiang in the far north west of the country, where ethnic Uyghur Muslims sprinkle it over their lamb kebabs and add it to their stews and polos (the local version of pilafs). It is, however, found in spice shops all over China, and non-Uyghur cooks use it from time to time. I came across the original version of this sensational recipe in a restaurant in Hunan called Guchengge, and it became one of the most popular in my Revolutionary Chinese Cookbook. The only snag with the Guchengge recipe is that it uses the restaurant technique of pre-frying the beef in a wokful of oil. Here, I’ve reworked the recipe as a more simple stir-fry. The texture isn’t quite as silky as in the original version, but it’s much easier to make and still absolutely delicious, as I hope you’ll agree.